Lentil Stew With Braised Greens
Get more greens in your next meal with this hearty stew from Chef Allen Campbell.
Ingredients
Ingredients
- 2 ½ cups French/green lentils, soaked overnight
- 2 ½ quarts vegetable stock (or water)
- 1 cup diced white onion
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced fennel
- 10 cloves minced garlic
- 3 Tbsp fresh chopped thyme
- 3 Tbsp fresh chopped rosemary
- 3 Tbsp ground turmeric
- 3 cups kale, sliced thin
- 1 ½ cups swiss chard, sliced thin
- 1 ½ cups dandelion greens, sliced thin (optional)
- 1 tsp cardamom
- 1 tsp cumin
- 1 tsp coriander
- Sea salt (optional) and fresh black pepper
Instructions
Instructions
- 1. In a 2-gallon pot over medium-high heat add lentils, stock, onions, carrots, celery, fennel and garlic and begin to simmer for 35-40 minutes until lentils are tender. Add more liquid if needed to finish cooking lentils.
- 2. Remove half of the soup and blend until smooth. Pour the puree back into the soup and turn heat to low just while folding in remaining ingredients. Remove from heat and allow greens to wilt into the soup.
- 3. Season with salt and pepper to taste.
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